| 1. | HEAT oven to 450°F. |
| | CRUST |
| 1. | COMBINE flour, brown sugar, cocoa powder and salt. Cut in shortening with pastry cutter or 2 knives until mixture resembles coarse crumbs. Add water one tablespoon at a time. Toss with fork. Repeat just until mixture is moistened and can be formed into a ball. (The dough should hold together when picked up and pressed, and should not crack.) Flatten ball; chill 30 minutes. |
| 2. | ROLL out dough on lightly floured surface to a 12-inch circle. Transfer dough to 9-inch pie plate by loosely rolling around rolling pin. Center rolling pin over pie plate; unroll, easing dough into pie plate. Trim excess pastry from edges, leaving a 3/4-inch overhang. Fold edge under. Pinch between thumb and forefinger to shape. Prick bottom and sides with a fork. |
| 3. | BAKE 8 to 10 minutes. |
| | FILLING |
| 1. | COMBINE flour, granulated sugar, cornstarch and salt in heavy saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, 5 minutes, or until thickened. |
| 2. | STIR about one-fourth of hot mixture gradually into beaten egg yolks. Add egg yolk mixture back into the saucepan; cook, stirring constantly, until mixture thickens. Stir in peanut butter and vanilla until melted. Remove from heat. |
| 3. | STIR chocolate pieces into mixture, leaving some chunks unmelted. Pour hot mixture into baked crust. Let stand 1 minute; swirl melted chocolate chunks using knife. Cool completely. |
| 4. | WHIP heavy cream and powdered sugar until soft peaks form. Spread whipped cream over top of pie; garnish with chopped peanuts. |